Whey Utilization: Sustainable Uses and Environmental Approach
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2021-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/379855 |
| _version_ | 1827615129243484160 |
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| author | Elizabeta Zandona Marijana Blažić Anet Režek Jambrak |
| author_facet | Elizabeta Zandona Marijana Blažić Anet Režek Jambrak |
| author_sort | Elizabeta Zandona |
| collection | DOAJ |
| description | The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products. |
| first_indexed | 2024-03-09T09:05:43Z |
| format | Article |
| id | doaj.art-0f2e5c468b7a48e2a069fe86a29bd0c0 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:05:43Z |
| publishDate | 2021-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-0f2e5c468b7a48e2a069fe86a29bd0c02023-12-02T10:22:29ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062021-01-01592147161Whey Utilization: Sustainable Uses and Environmental ApproachElizabeta Zandona0Marijana Blažić1Anet Režek Jambrak2Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, CroatiaKarlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, CroatiaFaculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, CroatiaThe dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products.https://hrcak.srce.hr/file/379855whey utilizationwhey proteinslactose recoverybiorefineries |
| spellingShingle | Elizabeta Zandona Marijana Blažić Anet Režek Jambrak Whey Utilization: Sustainable Uses and Environmental Approach Food Technology and Biotechnology whey utilization whey proteins lactose recovery biorefineries |
| title | Whey Utilization: Sustainable Uses and Environmental Approach |
| title_full | Whey Utilization: Sustainable Uses and Environmental Approach |
| title_fullStr | Whey Utilization: Sustainable Uses and Environmental Approach |
| title_full_unstemmed | Whey Utilization: Sustainable Uses and Environmental Approach |
| title_short | Whey Utilization: Sustainable Uses and Environmental Approach |
| title_sort | whey utilization sustainable uses and environmental approach |
| topic | whey utilization whey proteins lactose recovery biorefineries |
| url | https://hrcak.srce.hr/file/379855 |
| work_keys_str_mv | AT elizabetazandona wheyutilizationsustainableusesandenvironmentalapproach AT marijanablazic wheyutilizationsustainableusesandenvironmentalapproach AT anetrezekjambrak wheyutilizationsustainableusesandenvironmentalapproach |